Fried Black Pudding

Spanish Morcilla Frita is a dish that consists of frying black pudding with onions and other spices and then served on top of some crunchy bread. This is a typical dish found throughout Spain as a delicious and easy to make tapas.

Black pudding may not be an ingredient for the squeamish as it is made out of the congealed blood of a freshly killed pig, which gives the resulting sausage its dark hue. The sausage also contains a number of spices. In general, black pudding which those of you who study Spanish in Spain will know is called Morcilla in Spanish, has a strong, spicy taste.

The origins of black pudding are in Ancient Greece where, according to Plato, it was invented by a Greek man named Aftónitas. Black pudding is actually mentioned in Plato's 'Homer's Odyssey'. The first description of the Spanish food can be found in a passage by Rupert de Nola in 1525. The word 'morcilla' actually comes from Spain although it has its origins in a mixture between the Celtic word for stump and the Basque word for a bulky, deformed object.

Black pudding is very popular across the Spanish peninsular and many regions have their own version of it, around 15 different types altogether. The main black pudding producing regions of Spain include the Basque Country, Extremadura, Asturias, Valencia, Murcia, León, Zamora and Castilla-La Mancha. You will also find Morcilla if you look in a Salamanca guide of typical cuisine of the region. In short, wherever you go when you visit Spain, you will always be able to find a good example of black pudding.

Among some of the best types of Morcilla, you must try the 'Morcilla de Burgos' which is one of the most well known black puddings in Spain. This particular variety is made with pig's lard and blood, rice, pimetón, salt, onion and spices to taste. For example, the 'Morcilla de Arande' traditionally uses cumin, black pepper and a pinch of cinnamon to give it a unique taste.

Or if you are looking for a healthier option, you could always try the 'Morcilla de Villada'. This type of morcilla has a low fat content, around 3% fat. However, the texture is still very creamy with a delicious flavour, something which is enhanced by curing the sausage for a number of years.

Take care to pick the best type of morcilla for your dish. If you are unsure, you could always ask your local delicatessen as to which one will taste best when fried. Be sure that you slice the black pudding thickly as they will be less likely to disintegrate when you fry them. Also, when turning the fried black pudding over, make sure you do it very carefully as the slices can break up easily.

If you want to learn more about Spanish food, you can sing up for a Spanish Language and Cooking course at Enforex.

Morcilla Frita | Fried Black Pudding

Ingredients:

1 tbsp Olive oil

1 onion, sliced thinly

2 cloves of garlic, sliced thinly

1 tsp dried oregano

1 tsp paprika

8 oz. morcilla (black pudding), cut into 12 thick slices

12 slices of French bread

2 tbsp fino sherry

Sugar to taste

Salt and black pepper

Fresh oregano, chopped, to garnish

Serves 4

Preparation:

Heat up the olive oil in a large frying pan and fry the slices of onion and garlic with the dried oregano and paprika for around 7-8 minutes, until the onion has gone soft and is golden brown in colour.

Add the thick slices of black pudding (morcilla) to the pan, increase the heat, and cook them for about 3 minutes without stirring them. Turn the slices over with a spatula and be careful not to break them. Cook for another 3 minutes until they are crisp.

Arrange the slices of bread on a large serving plate and add a slice of fired black pudding to each of them.

Stir the sherry into the onions and add a pinch of sugar to taste.

Heat the sherry, onion and sugar mixture, stirring constantly until it begins to bubble. Then season the mixture with salt and black pepper.

Spoon a small amount of the onion mixture onto each slice of black pudding.

Garnish the black pudding with the chopped, fresh oregano and then serve.